Published at Monday, 16 December 2019. bakeware. By Chin-Hwa Hong.
Aluminum is good bakeware material because it is an excellent conductor of heat and so your baking is uniform, but the shiny surface of aluminum bakeware prevents proper browning, as we explained. Aluminum bakeware is durable and will not rust, but go for heavy-gauge aluminum bakeware rather than the thinner variety. The latter may warp when exposed to high temperatures, causing uneven baking. Also remember that aluminum bakeware should not be used to prepare acidic foods because the acid may react with the material to create food that has an off taste. It may also cause more wear and tear than usual. Care: Use hot soapy water for ordinary cleaning of your aluminum bakeware, but for extra cleaning, a nylon scouring pad or special powder cleansers can be used.
There are two types of anodized bakeware, silver anodized and hard anodized. Silver anodized bakeware is made of aluminum that has gone through an electro-chemical process to harden its outer layer and give it a scratch-resistant surface that will not rust, peel or blister. Even so, do not use sharp knives to cut food baked in these pans. In hard anodized bakeware, the aluminum is processed for a much longer time to create a hardened surface finish far thicker than silver anodized. Metal utensils other than knives can be used on hard anodized bakeware without damaging the surface. Most hard anodized bakeware has a darkened surface, which affects baking time. Care: Silver anodized and hard anodized bakeware should be washed by hand in hot soapy water and any stuck on food should be soaked in water to loosen. Do not wash in the dishwasher.
If you are a home baker and have not explored all the advantages that silicone bakeware has to offer, you are missing out on some wonderful tools that will improve your experience in the kitchen. Many people have already discovered what non-stick silicone can do for your baking and convenience in the kitchen.
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